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    Home » Dessert » Cookies » The BEST Oatmeal Cookies

    The BEST Oatmeal Cookies

    April 5, 2023 by Carolyn Leave a Comment

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    These oatmeal cookies vanish quickly! They're lightly spiced, perfectly sweet and dense, with plenty of old fashioned oats.

    a plate of oatrmeal cookies

    Why you'll love this recipe

    I have strict standards for oatmeal cookies! They must be SO amazingly delicious, I'd eat one off the bathroom floor. Too far? I agree. But you get the picture.

    This oatmeal cookie recipe is what cookie dreams are made of ...

    • Texture - Soft and chewy in the center with golden, crisp edges and plenty of oats!
    • Flavor - Lightly spiced with cinnamon and full of oatey goodness.
    • Thickness - Spreads just enough so it's not too thin or thick. It should feel heavy in your hands, but not bulky!

    These classic oatmeal cookies are a crowd pleaser. Just be sure to set yourself one aside (or five!) before they disappear! You won't regret it!

    Key Ingredients

    butter, sugar, eggs, flour, oats, baking soda, and salt.
    • Unsalted butter - The butter should be room temperature, but not melted! If you forget to leave it on the counter, you can microwave it for a few seconds until it gives slightly when pressed. Try NOT to partially melt it. It's better it be slightly cold, than slightly melted.
    • Sugar & brown sugar - To sweeten them! More brown sugar creates a chewier end result and irresistible texture.
    • Egg + yolk - To bind and for added richness! Trust me on the extra yolk. It's ensures you get a moist, slightly dense, and chewy cookie.
    • Rolled oats - This oatmeal cookie recipe works with old fashioned oats only! Avoid steel cut or instant oats, both which cook and absorb liquid differently.
    • All-purpose flour - Be sure to use the spoon and level method for this recipe. Don't dunk your measuring cup into the flour bag or it will compress and give you too much. Instead spoon the flour into it, then level if off with the flat edge of a butter knife.
    • Baking soda - For just the right amount of rise.
    • Kosher salt - A little bit of salt enhances sweetness. Cut the amount in half if you only have table salt.

    How to make oatmeal cookies

    Homemade oatmeal cookies are a breeze to make!

    Before you start, preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper or a silicone baking mat.

    I love silicone baking mats! I have two and frankly, wish I had a third. They're flexible, reusable, and prevent sticking!

    1. Cream butter & sugars

    • In a large bowl, beat the butter and both sugars until lighter in color and fluffy, about 3 minutes.
    butter, sugar, and brown sugar in a bowl.
    • You can use a stand mixer with the paddle attachment or a hand mixer and a large bowl. Just be sure the butter is room temp so it's not hard to mix!
    creamed butter and sugar in a bowl.

    2. Add egg + yolk

    • Add the egg and the yolk to the butter mixture.
    a bowl of creamed butter and sugar with eggs on top.
    • Beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula to make sure it's all mixed together.
    butter, sugar, and eggs beat together.

    3. Add dry ingredients

    • Add the dry ingredients to the butter and egg mixture.
    oats and flour on creamed butter in a bowl.
    • Beat on low speed so the flour doesn't poof outside of the bowl. Increase the speed to medium and beat until incorporated.
    oatmeal cookie dough in a bowl.
    • Don't overmix the cookie dough. Overmixed cookies spread more and not in a good way!

    4. Scoop & bake

    • Scoop six 1.5-inch cookie dough balls onto the prepared sheet pan. Give them some space so they can spread without running into one another. I used a small cookie scoop. If you use a bigger one, you may need to adjust the baking time.
    oatmeal cookie dough balls on sheet pan with parchment.
    • Bake the cookies until the edges are golden brown and the middles look underdone, about 10 to 11 minutes. They shouldn't look all the way done or they will cool and get crispy!
    baked oatmeal cookies on a sheet pan.
    • Let the cookies cool on the sheet pan for at least 5 minutes. If you try to transfer them hot, they will fall apart! They set up as they cool.
    • Repeat until all the cookie dough is baked.

    Recipe Tips

    • Use old-fashioned oats. Steel cut oats don't absorb enough liquid and instant oats absorb too much! This recipe is specifically made for rolled oats.
    • I used a small cookie scoop that's 1.5 inches wide. If you use a bigger cookie scoop, you may need to add a minute or two to the baking time.
    • Don't overbake the oatmeal cookies! Cookies should look brown around the edges when they're done. If the entire cookie looks golden, they're overbaked! The centers should look underdone when you remove them from the oven. They will set up as they cool!
    • Don't try to transfer hot cookies. Hot cookies fall apart. It doesn't mean they're underbaked. Give them at least 5 minutes to cool first, preferably more.
    a stack of oatmeal cookies.

    Variations & Substitutions

    • Make it gluten-free - Swap the all-purpose flour with Bob's Red Mill's 1:1 All-Purpose Gluten-Free Flour in the blue bag. Use gluten-free certified oats!
    • Make it dairy-free - Use dairy-free or vegan butter sticks in place of regular butter.
    • Mix-ins - Feel free to add your favorite mix-ins! Raisins, chocolate chips, walnuts, pecans, white chocolate chips, and dried cranberries are all delicious!
    close up of an oatmeal cookie.

    Storage & Freezing

    Store:

    • Store leftover oatmeal cookies in an airtight container at room temperature for up to 3 days.

    Freeze:

    Freeze the baked cookies OR the unbaked cookie dough.

    • Transfer the baked cookies to a freezer-safe container and freeze for up to 3 months. After that, you risk freezer burn!
    • Use a cookie scoop to scoop the cookie dough onto a lined sheet pan (or plate) and freeze. Transfer the frozen cookie dough balls into a zip-top bag and freeze. Bake as directed. You may need to add a few minutes if they're baked from frozen.
    • Thaw baked cookies on the counter or microwave in 10-second increments until just warm. If you overheat them, they will fall apart.
    hand holding oatmeal cookie.

    FAQs

    Why can't you use instant oats in cookies?

    Instant oats absorb more moisture than rolled oats and thus act more like flour! If you swap instant oats when a recipe calls for rolled oats, the recipe won't come out right, especially in cookies! It's best to find a recipe that calls for instant oats if that's what you have on hand.

    Why are my oatmeal cookies dry?

    Two things cause dry oatmeal cookies - overbaking or mismeasuring ingredients. If you overbake a cookie, no matter how good the recipe, the results will be dry! Another reason is measuring more flour than the recipe calls for. If a recipe specifies to spoon the flour into the measuring cup, follow these instructions!

    Should you let oatmeal cookie dough rest?

    It just depends on the recipe! This oatmeal cookie recipe does not need to rest or chill. It's ready to go as soon as it's made!

    More Oatmeal Cookie Recipes

    • Almond Flour Oatmeal Cookies
    • Flourless Oatmeal Cookies
    • Peanut Butter Oatmeal Cookies
    oatmeal cookies on a plate.

    Homemade Oatmeal Cookies

    Carolyn
    These oatmeal cookies vanish quickly! They're lightly spiced, perfectly sweet and dense, with plenty of old fashioned oats.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 11 mins
    Total Time 21 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 148 kcal

    Equipment

    • Sheet pans
    • Stand Mixer with the Paddle Attachment

    Ingredients
      

    • ½ cup unsalted butter room temperature
    • ¾ cup brown sugar
    • 2 tablespoons sugar
    • 1 egg + 1 yolk
    • 1 cup all-purpose flour spooned and leveled
    • 2 cups old fashioned oats
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon kosher salt

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
    • In the bowl of a stand mixer, beat the butter, brown sugar, and sugar until light and fluffy, about 3 minutes.
    • Add the egg and yolk to the butter mixture and beat until incorporated.
    • Add the flour, oats, baking soda, cinnamon, and kosher salt. Mix until incorporated and the mixture forms a cookie dough.
    • Use a small cookie scoop to scoop 6 cookies onto the prepared sheet pan. Bake for 11 minutes or until the edges are golden brown and the centers look underdone.
    • Let the cookies cool on the sheet pan for at least 5 minutes before transferring to a cooling rack. Repeat with the remaining cookie dough.

    Nutrition

    Calories: 148kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 70mgPotassium: 57mgFiber: 1gSugar: 10gVitamin A: 171IUCalcium: 16mgIron: 1mg
    Keyword how to make oatmeal cookies, oatmeal cookie recipe, oatmeal cookies
    Tried this recipe?Let us know how it was!
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    Hi! I'm Carolyn

    Hi I'm Carolyn - Coffee Drinker, Mom, Celiac. I found out 5 years ago I had Celiac Disease and after a few tearful goodbyes I gave wheat the boot. Now I love to create incredible gluten free recipes anyone can enjoy! about me!

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